I have finally figured out how to get my hubby to eat fruit. All it takes is a stick of butter, 2 cups sugar, pecans and whipping cream. He has never really liked fruit except cherry pie or homemade peach ice cream, but I hid fruit in this cake and he is just healthy as a horse after eating all the fruit that is hidden in it. After he had eaten a piece of cherry pie Randy use to proudly sit back in his chair, leaning away from the table and announce that he had just had his fruit for the month.
Picking up a old Paula Deen Magazine yesterday, I came across this recipe which I haven’t seen since the 70’s. I use to make it because it was easy and a way to get the kids to eat a little fruit. It really is a great cake and topped with ice cream even makes it better. Of course, what doesn’t taste better with ice cream or whipping cream? I could probably eat liver if it had enough whipping cream on it. But on to the recipe:
Makes 12-15 Servings
1 1/4 cups sugar
1/2 cup veggie oil
2 large eggs
2 cups flour
2 teas baking soda
1/2 teas salt
1 (15.25 oz) can fruit cocktail, undrained
1/2 cup sweetened flaked coconut
Coconut Frosting (recipe follows)
Preheat oven to 350. Lightly spray a 13×9 in baking dish. In a large bowl, beat sugar, oil and eggs at medium speed with mixer until fluffy.
In a medium bowl, combine flour, baking soda and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail and pour into prepared pan. Sprinkle evenly with coconut and bake for 40 to 45 minutes or until middle checks out done. Pour the coconut frosting over cake while cake is hot. Cool completely. Cut into squares to serve.
Frosting:
3/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup whipping cream or evaporated milk (not condensed)
1/2 cup sweetened coconut
1 teas vanilla
2/3 cup chopped pecans
In medium saucepan, combine sugar, butter and milk. Bring to a boil and boil for 2 minutes, stirring occasionally. Stir in vanilla, coconut and nuts. Spread over cake evenly. Cool cake to serve. 
